Recipe for Home Style-Rice Congee

It had been raining for the past several days and we decided to cook a hearty evening meal which can satisfy us in the rainy weather. I remember that i grow up eating different kinds of congee. This is more of an eclectic mixture of ingredients from Filipino, Chinese, Taiwan , Asian .

Cooking time varies depending on the type of bones or meat used. simmer for 45 to 60 minutes (1 hrs or more) to get pork broth.

2.) add the 1/2 kilo chopped chicken then wait for another 30 to 45 minutes . After boiling – You can get the chicken ( you may fillet the meat ).

3.) strain the broth add the long grain rice and sticky rice to the broth . Combine all ingredients (except garnishes) in a huge pot . This time add the ground pork , bring to boil and simmer. Stir every 5 to 10mins gradually add water to adjust desired thickness / consistency of your congee . cooking time is about 1hr to 2 hrs.

Toppings

4.) on a separate pan , try to put some oil , and fry the chopped onion and garlic

5. ) sprinkle with black/white pepper, a few drops of sesame oil , chopped scallions and fried garlic and onion before serving . ( option will be the chilli flakes )

6.) to make the presentation more colorful, additional ingredients such as pickled cucumber or pickle radish , pork floss , sliced century eggs, cooked fish fillet and other meat.